Smoky Aubergine and Grilled Lamb

I love easy food; why complicate a recipe when using fresh ingredients is the dish's star. Grilling on the BBQ is one of my passions. It gives me pleasure and tranquillity; it is my preferred cooking method when entertaining, as I am always around my guests rather than spending my time in the kitchen.

In general, I tend to cook red meat once a week as we prefer eating vegetarian or fish throughout the week. Reducing red meat consumption will have a positive impact on your health.

This dish is simple yet unbelievably delicious. The lamb is of good quality. Therefore, only salt and pepper were needed for seasoning. Grilling the aubergine on the fire adds a smokiness that is impeccable and part of such a simple dish's success.

Apart from being delicious, aubergines are healthy and packed with vitamin C, K and B6. They are also loaded with dietary fibres, antioxidants and minerals. Incorporating this vegetable into a calorie-controlled diet is excellent as it is considerably low in calories. 100 g equals around 25 calories only; eat more of it for a healthy body and lifestyle.

In the case you are a fan of aubergine, you may be interested in trying the traditional aubergine mutabal, Indian spiced smoky aubergine dip or grandma’s aubergine Fattoush. My Mediterranean layered vegetables and Danscene tabakh Roho (my favourite)are also easy low-calorie dishes.

Servings: 6 sharing

Time for start to end: 30 minutes

Ingredients:

• 700 G aubergine or two big ones

• 200 g baby shallots or sliced onions

• 400 g cherry tomatoes

• 400 g boneless lamb leg

• 1 ¼ Cup yoghurt

• 5 tablespoons extra virgin olive oil

• Salt to taste

• Black pepper to taste

• Chopped parsley

• Sour pomegranate seeds

Method:

· Heat the barbeque to the highest heat.

· Wash the aubergine, prick with a fork and place on the bbq. Turn on each of the four sides and grill for 5 minutes each.

· Place the onions and cherry tomatoes on a perforated pan for grilling and toss with salt, pepper and olive oil. Place on the grill.

· Trim the fat from the lamb and cut it into 2 cm cubes—season with salt, pepper and olive oil.

· Prepare the skewers for the lamb; if using metal ones, you can insert the cubed lamb directly. If using bamboo skewers, make sure you soak them for 30 minutes in water, which will help them not burn.

· When the aubergine is ready, remove and cover until cool enough to peel. Shred with the fingers and lay on a plate, and sprinkle with salt.

· Season the yoghurt with salt and put it aside. You can add a couple tablespoons of tahini if you fancy.

· Once the vegetables start to brown, remove them from the fire and set them aside.

· Place the skewers on the grill, and once the skewers lift with no resistance, it is ready to turn. As they are small cubes, they take about and minute on each of the four sides.

· For assembly, place the grilled onion and tomato over the aubergine, top with yoghurt and the grilled lamb cubes and finish with chopped parsley, pomegranate seeds and a drizzle of extra virgin olive oil.

· I use sour pomegranate seed to give a lemony element. Alternatively, you can squeeze some lemon on the grilled aubergine—your call.

Notes:

· Always grill the aubergine on high heat and never forget to prick it or it will explode.

· Always grill red meat on direct high heat.

· Never press on the meat or you will lose the juices.

· The meat is ready to turn when you can pull it up with no resistance.

· Allowing the meat to rest 5 minutes covered help the juice run back int the centre.

Per Serving: 318 Calories; 22g Fat (61.5% calories from fat); 14g Protein; 18g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 1132mg Sodium.